PUMPKIN SUPREME FILLING Kathy Virgin

8 ounces cream cheese

1 cup cream

¾-1 cup sugar

1 teaspoon vanilla

1 cup pumpkin

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon salt

2 teaspoons lemon juice, scant

Whip the cream cheese and cream together until blended. Whip in the sugar and beat until stiff.

Stir in the remaining ingredients until well blended.

Use as a filling for pumpkin Roll using a jelly roll recipe. Really good.

Also can be used in small tarts, crepe, cream puffs, etc. or just in a goblet and garnished with a dollop of whipped dream and a very little sprinkle of cinnamon or nutmeg.